SANABEL GROCERY & BAKERY Passes Health Inspection - Chicago Grocery/bakery

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE INTERIOR 3-SLIDING DOOR COOLER AT THE FRONT BAKERY SECTION TO REMOVE FOOD SPLASHES FROM INTERIOR WALLS AND ALL SHELVING RACKS AT SAME

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: IN THE WALK-IN COOLER FOUND MANY SHOPPING BAGS FILLED WITH PRE-PACKAGED PITA BREAD INSIDE BAGS SITTING ON THE FLOOR OF THE WALK-IN COOLER. MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND DEBRI AND PUDDLES OF WATER IN THE VENTITALION CLOSET ACROSS FROM THE LADIES RESTROOMS AROUND THE VENTILATION UNIT AND NEXT TO THE WALLS. MUST MAINTAIN CLEAN/DRY TO PREVENT PEST BREEDING. IN THE REAR STORAGE AREA MUST REMOVE FROM ALL FLOOR CORNERS ALL DEAD INSECTS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR/REPLACE BOTTOM PORTION OF THE WALLS IN BOTH MEN'S AND LADIES RESTROOMS. ALSO REMOVE "MOLD" LOOKING SUBSTANCE AT ABOVE MENTIONED WALLS.WALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LOOSE COLD WATER FAUCET HANDLE AT THE BAKERY HAND SINK. MUST ADJUST THE TEMP VALVE AT BOTH RESTROOM HAND SINKS SO AS TO HAVE HOT WATER RUN FOR A MINIMUM OF 15SECS AT 85F AT ALL TIMES. MUST PROVIDE 2 ADDITIONAL SINK STOPPERS FOR THE 3-COMP SINK. THERE IS ONLY ONE WORKING SINK STOPPER AT THE 3-COMP SINK AT THIS TIME. MUST REPAIR LEAKY FAUCET BASE AT THE 3-COMP SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE FIRST AND THE SECOND RESTROOM STALL FROM THE RIGHT HAND SIDE. TOILETS ARE NOT IN WORKING ORDER INSIDE THE LADIES RESTROOM. THERE IS ONE WORKING STALL AT THIS TIME.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: IN THE REAR STOAGE AREA CLOSEST TO THE REAR EXIT DOOR UNDER THE STAIRCASE FOUND MANY CLUTTERED ITEMS ON THE FLOOR AND OTHER EQUIPMENT NOT IN USE. MUST REMOVE OFF PREMISES ALL BROKEN AND UNUSED EQUIPMENT AS WELL AS RACKING SHELVES ON THE FLOOR. MUST DECLUTTER/BETTER ORGANIZE AND ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED 2 FOOD HANDLER'S NOT WEARING HAIR RESTRAINTS IN FOOD PREP AREAS.MUST ALWAYS PROVIDE FOR FOOD HANDLER'S AT FOOD PREP AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED 2 FOOD HANDLER'S NOT WEARING HAIR RESTRAINTS IN FOOD PREP AREAS.MUST ALWAYS PROVIDE FOR FOOD HANDLER'S AT FOOD PREP AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.